12premade tart shellsbaked according to directions and cooled
Lime curd cream filling:
1/2cupfresh lime juiceor sub bottled
Zest of 1 or 2 limesI used 1.5 tbsp lime zest
3/4cupwhipped coconut cream**
Grated lime zest
1 1/2cupwhipped coconut cream**
Make the lime curd cream filling: In a small pot, whisk together the eggs, sugar, juice and zest until smooth. Place over medium heat* and cook, stirring continuously, until thickened (4-5 minutes). Remove from heat and stir in the butter until melted. Set aside to cool to room temperature.
When the curd has cooled to room temperature, stir in whipped coconut cream slowly.
Spoon warm filling into the cooled tart shells and place in the fridge to set completely.
Divide remaining coconut cream between tarts and garnish with toasted coconut and lime zest. Store in the refrigerator until ready to serve.